Farah ki Tips

To make your gravy thick, add two tablespoons of Poppy Seeds (Khas Khas) in it.

2

To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

3

Immediately after boiling noodles put them in normal cold water to separate them each.

4

Whenever curd is to be added to the masala, it should be beaten well and added gradually.

5

Add a few drops of lemon a tsp of MAHAKOSH oil to rice before boiling to separate each grain.

6

Add a tsp. of hot MAHAKOSH oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

7

Use left over rice for next day meal, use your imagination and cook something new.

8

Soak dal in water for at least four hours before cooking. This enhances the flavor of the dish. Use the water to cook the dal.

9

To reduce cooking time for meat by almost one-third, marinate it for at least 12 hours if possible.

10

Keep coriander leaves in a air tight plastic box in the refrigerator to keep them fresh for a long time.

11

Tamarind can be substituted with raw mango powder.

12

Do not wash the vegetables after peeling or chopping. This will wash out all the water soluble vitamins.

13

To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15-20 minutes, then wash off and proceed with the recipe. This is usually done with prawns, fish and all kinds of seafood.

14

To avoid kebabs from becoming hard and chewy, marinate them for a longer time and avoid over cooking them.

15

While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.

16

Make desserts with full cream milk, to get thick creamy texture.

17

Heat the oil thoroughly before adding seasonings or vegetables.

18

Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.

19

Good variety chillies and chilli powder also gives colour to the gravy. As far as pos sible try to use long variety red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.

20

To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.

21

While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.